just stuff I cook or eat

Main menu

Tag Archives: semolina

As the title suggests, the idea for this cake comes from the German Black Forest Cake, a cake that contains several chocolate layers, cherries, whipped cream and some kind of cherry liquor I have never heard of.

It was some kind of experiment, but I am really pleased with the outcome. This recipe does not require sugar and even though there’s a lot of whipped cream and chocolate involved the whole cake has only ca. 1900 kcals.

And I am not ashamed to admit that two people ate the whole cake in just one afternoon! 🙂

Ok, so here’s how it’s done:

Preparations

put whipped cream in the fridge

grease a 16-cm springform pan with margarine

preheat oven to 180°C/350°F

Ingredients

two cocoa semolina layers, each containing

80g semolina

1/2 teaspoon baking soda

10g cocoa

80g applesauce

80g cherry juice (I used the liquid in which the cherries were pickled)

sweetener of choice to taste (optional)

margarine for greasing the springform pan

for filling and decoration

200-300g pickled sweet cherries

200 ml cherry juice

10-15 g pectin

1/2 teaspoon citric acid

300 ml whipped cream (I used Soyatoo)

2 packages whipped cream stabilizer (16g)

40g chopped dark chocolate

Cooking

in a bowl mix semolina, baking soda and cocoa

add applesauce and cherry juice

add sweetener (optional)

stir thoroughly, then pour dough into a greased springform pan, shake a little until surface is even

let semolina soak for 10 minutes

the dough of the first layer before baking

put the springform pan in the preheated oven and bake for 10-15 minutes (do the toothpick test do check if cake is done)

once the cake is done, remove it from the oven, let cool off for a couple of minutes and then take it out of the pan and put it on a plate

clean the springform pan, grease it again and bake the second cake layer just the same way

the second layer after baking

after removing the second cake from the springform pan, put the springform pan on the first cake, which should have cooled off completely by now (don’t use the bottom of the pan, only the round thing – we need it to keep the jelly from flowing off); I flipped the cake layer upside down, as the bottom side was tighter towards the edge

cut the cherries in half; cover the top of the first layer that is now inside the springform with the cherries